Save Savory portable breakfast muffins packed with eggs cheese and veggies are perfect for meal prep budget-friendly and delicious hot or cold.
I started making these breakfast casserole muffins when my family needed something quick for busy mornings. They have become a favorite because everyone can grab their own and eat wherever they go.
Ingredients
- Eggs: 8 large eggs
- Whole milk: 1/3 cup (or dairy-free alternative)
- Baby spinach: 1 cup chopped
- Red bell pepper: 1/2 cup diced
- Onion: 1/2 cup finely chopped
- Cooked bacon or breakfast sausage: 3/4 cup crumbled (omit for vegetarian)
- Cheddar cheese: 1 cup shredded (or Monterey Jack)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Smoked paprika: 1/4 teaspoon
- Olive oil or nonstick spray: 1 tablespoon (for greasing muffin tin)
Instructions
- Prep Oven and Tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix Base:
- In a large bowl whisk together eggs and milk until fully combined.
- Add Ingredients:
- Stir in spinach bell pepper onion cooked bacon or sausage (if using) cheese salt black pepper and smoked paprika.
- Divide Mixture:
- Divide the mixture evenly among the 12 muffin cups filling each about 3/4 full.
- Bake Muffins:
- Bake for 22–25 minutes or until muffins are set and lightly golden.
- Cool and Serve:
- Cool in the tin for 5 minutes then run a knife around the edges and remove muffins. Serve warm or allow to cool completely for storage.
Save My kids love helping to fill the muffin tin and choosing their favorite vegetables for each portion. It has become a fun family kitchen tradition especially for weekend brunches.
Required Tools
For this recipe you will need a 12-cup muffin tin mixing bowl whisk knife cutting board and oven.
Allergen Information
This recipe contains eggs and cheese. To make it dairy-free use plant-based milk and cheese alternatives. Pork may be present if using bacon or sausage.
Nutritional Information
Each muffin provides approximately 130 calories 9 grams fat 2 grams carbohydrates and 9 grams protein.
Save Enjoy these breakfast casserole muffins hot out of the oven or save them for meal prep during the week. They are just as tasty cold for a quick snack.
Kitchen Guide
- → Can I make this casserole vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables such as mushrooms or zucchini for a rich flavor.
- → What is the best way to store leftovers?
Refrigerate muffins in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
- → Can I use dairy-free milk and cheese alternatives?
Absolutely, substitute whole milk with plant-based milk and use dairy-free cheese to accommodate dietary needs.
- → What type of cheese works best?
Shredded cheddar or Monterey Jack cheese provides a creamy, melty texture and rich flavor to the casserole.
- → How do I prevent the muffins from sticking to the tin?
Grease the muffin tin well with olive oil or use a nonstick spray before filling to ensure easy removal after baking.